Aromatic Malaysian Kam Heong Chicken Stir-Fry

Name: Kam Heong Chicken
Yield: 3 to 4 servings
Cuisine: Malaysian
Ingredients: 320g boneless chicken leg; 1/2 tsp sugar; 1 tbsp oyster sauce; 1 tbsp light soy sauce; 1 tbsp meat curry powder; 3 tbsp cornflour; 2 tbsp cooking oil; 200ml water; 1 tbsp meat curry powder; 1 tbsp oyster sauce; 1 tbsp light soy sauce; 1 tbsp premium dark soy sauce; 1/2 medium red onion; 1 red chili; 1 stalk lemongrass; 2 kaffir lime leaves; 2 sprigs curry leaves; 1 tbsp dried shrimp; 3 cloves garlic; 1 tsp sugar; cornstarch solution

Malaysian · Organized from the video by Spice N' Pans

Official YouTube player — views and revenue go to the creator.

Ingredients · 3 to 4 servings

Tap an ingredient to mark it ready.

Steps

Tap a timecode to jump the video there — the current step is highlighted while it plays.

1
In a bowl, combine the chicken, sugar, oyster sauce, light soy sauce, and meat curry powder. Mix well.
💡 The chicken is approximately 320g.
2
Add cornflour to the chicken and mix until well coated. Stir in the cooking oil to help seal in juices and allow for easier separation during frying.
💡 Leave to marinate in the fridge for at least an hour.
3
In a separate bowl, combine water (used to soak dried shrimp), meat curry powder, oyster sauce, light soy sauce, and dark soy sauce. Mix well and set aside.
💡 The water used to soak the shrimp is 200ml.
4
Heat oil in a wok over medium heat. Slowly add the chicken in batches to avoid overcrowding. Let them cook for 1-2 minutes before turning to the other side until golden brown. Remove chicken and set aside.
💡 Rest the chicken for approximately half an hour before cooking for better results.
🔥 medium heat⏱ 1-2 minutes
5
In the same wok, retaining about 2 tbsp of oil, sauté the red onion, red chili, lemongrass, kaffir lime leaves, curry leaves, rehydrated dried shrimp, and garlic over medium heat until fragrant.
💡 Use only the white stem of the lemongrass.
🔥 medium heat
6
Pour the prepared sauce into the aromatics. Bring to a boil over medium-high heat. Add 1 tsp of sugar and a cornstarch solution to reach the desired thickness.
💡 The sauce should be flavorful and aromatic.
🔥 boil → medium-high heat
7
Add the fried chicken back into the wok. Toss to coat well. Reduce heat slightly and simmer until the sauce reaches the desired consistency. Turn off the heat and serve.
💡 This gravy version is excellent with steamed rice.
🔥 simmer

Tips

Resting the chicken for 30 minutes before frying ensures it cooks properly.
Frying the chicken in batches prevents overcrowding and ensures a better sear.
The sauce can be thickened with a cornstarch solution to your preference.
This dish is best served with steamed rice.

This recipe was organized from the source video's transcript. Amounts follow what the video presents. Source: Spice N' Pans on YouTube

한국어판 보기